Brunch Pie

Name: Brunch Pie
Ingredients: 3 Tbsp. margarine; 2 (15 oz. each) cans Mary Kitchen corned beef hash; 3 eggs; 1/2 c. chopped onion; 1 c. grated cheddar or Monterey Jack cheese; 1 (16 oz.) can Veg-All mixed vegetables, drained; 1/2 c. evaporated milk; 1 Tbsp. flour; 1/2 tsp. dry mustard

9 ingredients

10 steps

Ingredients

3 Tbsp. margarine
2 (15 oz. each) cans Mary Kitchen corned beef hash
3 eggs
1/2 c. chopped onion
1 c. grated cheddar or Monterey Jack cheese
1 (16 oz.) can Veg-All mixed vegetables, drained
1/2 c. evaporated milk
1 Tbsp. flour
1/2 tsp. dry mustard

Directions

1

Coat a 9-inch pie plate with margarine.
2

Mix hash and 1 beaten egg.
3

Press into plate to form crust.
4

Bake at 375° for 10 minutes.
5

Saute onion in 3 tablespoons margarine.
6

Layer cheese, onion and Veg-All in crust.
7

Beat together remaining eggs, evaporated milk, flour and mustard.
8

Pour over mixture in crust. Bake at 350° for 30 to 40 minutes, or until filling is set.
9

Let stand 10 minutes before serving.
10

Makes 6 servings.